Butternut Squash Stuffed Shells

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 butternut squash, quartered and seeded
• 3 cloves garlic
• 1/2 cup cream
• 2 tablespoons butter
• 1 teaspoon minced rosemary
• salt to taste
• 1 (16 ounce) package jumbo pasta shells
• 1 tablespoon olive oil
• 1 red onion, sliced thin
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 3 1/2 cups cream
• 2 tablespoons goat cheese
• 1 teaspoon chopped fresh rosemary
• cooking spray
• 1 (10 ounce) bag spinach
• 1 tablespoon chopped fresh parsley

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Spray a 9x13 inch baking dish with cooking spray. Place the squash quarters cut side down on a sheet pan, season lightly with salt, and roast 35 to 40 minutes until fork-tender.

2. Bring a large pot of water with salt to taste to a boil. Cook the jumbo pasta shells until just al dente, about 10 minutes. Drain and rinse with cool water so they are easy to handle.

3. While the squash roasts, heat the olive oil in a skillet over medium-low heat. Add the sliced red onion and brown sugar and cook 15 minutes, stirring often, until soft and caramelized.

4. Add the minced garlic and cook 1 minute. Add the spinach and cook until wilted and dry, then chop finely and set aside.

5. Scoop the roasted squash flesh into a bowl and mash with 2 tablespoons butter and salt to taste. Stir in the onion and spinach mixture, goat cheese, chopped parsley, and chopped fresh rosemary.

6. Melt the 1/4 cup butter in a saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in the 3 1/2 cups cream and 1/2 cup cream, then simmer 5 to 7 minutes until thickened. Stir in the minced rosemary and salt to taste.

7. Fill each shell with the squash mixture and arrange them in the baking dish. Spoon the cream sauce over the shells, cover with foil, and bake 20 minutes. Uncover and bake 5 minutes more until bubbling and hot.